Serve these stuffed peaches warm. You might offer cream for those who don't count calories.

6 ripe freestone peaches, peeled & halved
1/2 c. sugar
1/2 lb. almond macaroons, crushed (about 2 c. crumbs)
4 egg yolks

Scoop out about 1 teaspoon of the center pulp of each peach half. Mash pulp; mix with sugar, macaroon crumbs and egg yolks. Place halves close together, cut side up, in greased baking dish (about 8 by 12). Spoon macaroon mixture into center of each. Bake in a slow oven (300 degrees) for 30 minutes, or until peaches are tender. Makes 6 servings.